escalope

[es-kuh-lohp, es-ka-lawp]

noun

French Cooking.

plural

escalopes 

1. scallop.

2. a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with breadcrumbs.

escalope

/ ˈɛskəˌlɒp /

noun

1. a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

Word History and Origins

Origin of escalope¹

First recorded in 1600–10; from French; escallop; relation of the sense “thin slice” to the Old French meaning “shell (of a nut, snail, etc.)” is uncertain

Word History and Origins

Origin of escalope¹

C19: from Old French: shell

Example Sentences

Under the proposal, other labels like, "egg yolk", "egg white" and "escalope" would be restricted to products that contain meat.

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The new draft decree, which only applies to products made and sold in France, bans a list of 21 meat names to describe protein-based products, including "steak", "escalope", "spare ribs", "ham" or "butcher".

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"We expected prices to drop. But look, the price of a kilogram of escalope rose from 15 dinars to 19 dinars," she said at a market in the Ibn Khaldoun district of the capital.

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It was hosted by Marcel Boulestin, a French chef and restaurateur, who created a five-episode series during which he demonstrated how to cook five different dishes, including an omelet, filet de sole Murat, escalope de veau Choisy, a salad and crêpes flambées.

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And steak, schnitzel, wurst, hamburger, escalope and sausage would all be prohibited from use too, unless the product being sold were to contain meat.

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